Chicken and Noodles in Quick Tomato-Mushroom Sauce 

A delicious mix of meat, sauce, and noodles makes this dish stretch far - which means it doesn't take numerous fixings to signify huge flavor. Also, newness goes far as well: tomatoes, mushrooms, garlic, spices - all carry their own regular goodness to a straightforward dish that is prepared in about 30 minutes. 

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Serves 4 

Fixings 

8 oz extra-wide egg noodles (with or without yolks) 

2 tbsp olive oil, partitioned 

4-oz skinless, boneless chicken bosom parts, beat to even thickness 

ocean salt 

newly ground dark pepper 

2 garlic cloves, finely cleaved 

1 little onion, cleaved 

1/2 green ringer pepper, cleaved 

4 oz button mushrooms, meagerly cut 

3 medium stem tomatoes (around 1 lb), cleaved 

2 tbsp cleaved level leaf parsley 

Readiness 

Cook the noodles in an enormous pot of bubbling, salted water 8-9 minutes. Channel. 

Warmth an enormous skillet over medium warmth and include 1 tablespoon of olive oil. Season the chicken with salt and pepper and cook until brilliant earthy colored and simply cooked through, 4-5 minutes for every side, contingent upon thickness. Move to a plate. 

Include the staying 1 tablespoon of oil to the skillet and include the garlic, onion, and ringer pepper. Sauté 2 minutes. 

Include the mushrooms and cook until the vegetables start to relax, 3-4 minutes. 

Include the tomatoes and parsley and season with salt and pepper. Cook until the tomatoes relax and the sauce thickens somewhat 5-6 minutes. 

Return the chicken and any aggregated juices to the skillet and go to cover in the sauce. Decrease the warmth to low and stew until hot all through, around 3 minutes. 

To serve, isolate the noodles among 4 shallow dishes and top with the chicken bosoms and tomato-mushroom sauce. (Then again, mix the noodles into the sauce in the skillet and serve consolidated.)

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